Description
This traditional Volga German recipe features tender cabbage cooked with aromatic onions and seasoned dumplings made from a simple flour and egg dough. The dumplings are boiled until fluffy, then combined with sautéed cabbage, creating a comforting and hearty dish perfect for a family meal.
Ingredients
Scale
Dumplings
- 1 cup all-purpose flour
- 1 teaspoon dried thyme or parsley
- ¾ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon baking powder (optional, for lighter dumplings)
- ¼ teaspoon baking soda (optional, for lighter dumplings)
- 2 large eggs, room temperature, whisked
- 1 to 3 tablespoons milk, if needed
Cabbage and Sauce
- 4 tablespoons unsalted butter, divided
- 1 large onion, roughly chopped
- 1 medium cabbage, chopped into large chunks
- ¼ cup vegetable or chicken stock
- ½ teaspoon garlic powder
- Kosher salt and freshly cracked black pepper, to taste
- 1 tablespoon roughly chopped fresh parsley, for garnish
Instructions
- Make Dumplings: In a large bowl, combine flour, dried thyme or parsley, black pepper, salt, and if using, baking powder and baking soda. Create a well in the center and add the whisked eggs. Stir to form a stiff dough, adding 1 to 3 tablespoons of milk if the dough feels too dry to combine smoothly.
- Cook Dumplings: Bring a large pot of salted water to a boil. Using a tablespoon, drop portions of dough into the boiling water, dipping the spoon in hot water between dumplings to prevent sticking. Cook the dumplings until they float to the surface, indicating they are fully cooked. Remove them with a slotted spoon and set aside.
- Sauté Onions: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onions along with a pinch of salt and cook, stirring occasionally, until the onions are softened and lightly golden.
- Cook Cabbage: Add the remaining 2 tablespoons of butter to the pot along with the chopped cabbage, vegetable or chicken stock, garlic powder, salt, and freshly cracked black pepper. Stir to incorporate and bring the mixture to a simmer. Cover the pot and cook until the cabbage is tender, about 15-20 minutes.
- Combine and Serve: Gently fold the cooked dumplings into the cabbage mixture. Adjust the seasoning with additional salt and pepper if needed. Garnish with freshly chopped parsley and serve the dish hot for a satisfying, comforting meal.
Notes
- For lighter fluffier dumplings, include baking powder and baking soda in the dough.
- Dipping the spoon in hot water between drops prevents dumplings from sticking.
- Use vegetable stock for a vegetarian option or chicken stock for richer flavor.
- This dish pairs well with smoked sausage or can be enjoyed on its own as a hearty vegetarian meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
